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Strawberry Cake

Strawberry Cake with Strawberry Frosting

2 cups sugar
1 (3 ounce) package strawberry flavored Jell-O®
1 cup butter*
4 eggs, room temperature
2 3/4 cups sifted cake flour**
2 1/2 teaspoons baking powder
1 cup whole milk
1 tablespoon vanilla
1/2 cup strawberry puree made from frozen sweetened strawberries

- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
- Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Strawberry Frosting

1 cup fresh strawberries
1 cup (2 sticks) softened butter
3 1/3 cups confectioners' sugar, divided
1 teaspoon vanilla extract

- Place strawberries in a blender; puree until smooth.
- Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
- Beat butter with an electric mixer in a bowl until light and fluffy.
- Beat 1 cup confectioners' sugar into butter until just blended.
- Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
- Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times.
- Beat last 1/2 cup confectioners' sugar into mixture until just blended.

* Canola Oil make be substituted for butter.
** Cake Flour Substitute: [2 1/4 cups + 1/2 tbsp. regular flour] PLUS [1/4 cup + 1 1/2 tbsp. cornstarch]

Strawberry Cake
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon